Eosinophilic Esophagitis Friendly Beef Bone Broth
Rich, slow-simmered bone broth is one of those deeply nourishing staples that feels almost medicinal in the best possible way — warm, savory, and genuinely comforting. For anyone managing eosinophilic esophagitis, finding foods that are both gentle on the esophagus and actually satisfying can feel like a constant puzzle, and this broth is a real solution. Every ingredient here is straightforward and whole: beef bones, fresh vegetables, herbs, and a splash of apple cider vinegar that helps pull collagen and minerals out of the bones over a long, low simmer. The result is a deeply amber, gelatin-rich liquid that's as nourishing as it is soothing — no hidden additives, no processed fillers, just clean, real food. Roasting the bones first builds a layer of savory depth that makes this taste far more complex than the short ingredient list suggests. You can sip it straight from a mug, use it as a base for safe soups, or freeze it in small portions so you always have something gentle and restorative on hand. When the broth gels firmly in the fridge, that's your sign that you've done everything right.
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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